A
12-year study of 807 men and women aged
65 years and older published in The Journal of Nutrition found that polyphenol
intake is an independent risk factor for mortality and that high dietary
polyphenol intakes may help people live longer.
Polyphenols have been termed “lifespan essentials”. They actively work in the body to prevent certain disease mechanisms from occurring.
Polyphenols are antioxidants from plant foods that work in the body to enhance health in complex ways. They can reduce the risk factors for cardiovascular disease and basically help to protect many body systems from the risks or ravages of many types of chronic disease.
The main source of polyphenols is dietary, since they are found in a wide array of phytochemical-bearing foods. For example, honey; most legumes; fruits (such as apples, blackberries, blueberries, cantaloupe, pomegranate, cherries, cranberries, grapes, pears, plums, raspberries, aronia berries, and strawberries) and vegetables (such as broccoli, cabbage, celery, onion and parsley) are rich in polyphenols. Red wine, chocolate, white tea, green tea, olive oil, argan oil, bee pollen and many grains are also sources of polyphenols.
However, refining of foods removes polyphenols, so eat fresh or freshly cooked fruits, vegetables, whole grains and legumes. Polyphenols tend not to be destroyed by moderate cooking or heating, and cooked foods may offer a more bioavailable source of polyphenols.
Whenever possible, choose richly hued fruits, vegetables and whole grains. Rich colors such as reds and purples or black indicate that plant foods are excellent sources of polyphenols.
Polyphenols have been termed “lifespan essentials”. They actively work in the body to prevent certain disease mechanisms from occurring.
Polyphenols are antioxidants from plant foods that work in the body to enhance health in complex ways. They can reduce the risk factors for cardiovascular disease and basically help to protect many body systems from the risks or ravages of many types of chronic disease.
The main source of polyphenols is dietary, since they are found in a wide array of phytochemical-bearing foods. For example, honey; most legumes; fruits (such as apples, blackberries, blueberries, cantaloupe, pomegranate, cherries, cranberries, grapes, pears, plums, raspberries, aronia berries, and strawberries) and vegetables (such as broccoli, cabbage, celery, onion and parsley) are rich in polyphenols. Red wine, chocolate, white tea, green tea, olive oil, argan oil, bee pollen and many grains are also sources of polyphenols.
However, refining of foods removes polyphenols, so eat fresh or freshly cooked fruits, vegetables, whole grains and legumes. Polyphenols tend not to be destroyed by moderate cooking or heating, and cooked foods may offer a more bioavailable source of polyphenols.
Whenever possible, choose richly hued fruits, vegetables and whole grains. Rich colors such as reds and purples or black indicate that plant foods are excellent sources of polyphenols.
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